Now the recipe

So, the recipe for the dish in the previous blog is as follows.

Make some mashed potatoes.  I used Yukon gold potatoes, almond milk, granulated garlic, granulated onion, salt and pepper.

For the Stroganoff:

1 pint crimini mushrooms (baby portabellas sliced)
1 package Westsoy brand Chicken Seitan (say-tan: wheat meat) I bought it at Whole Foods
1 onion, diced
6 cloves of garlic, diced
2 tablespoons tomato paste
1 teaspoon dry tarragon (crushed)(put it between your fingers and crush it or use a mortar and pestle)
1 teaspoon dry rosemary (crushed)
1 box your favorite vegetable stock, fat free
Season with Sea Salt and Pepper

Brown the Mushrooms and Onions until soft.  Add the garlic and continue to brown.  Add the tomato past, tarragon, rosemary and vegetable stock.  After it is reduced down by half, add the chicken seitan and cook until warm.  Serve over your mashed potatoes.